Carrot Chocolate Chip Muffins

A great cozy treat inspired by one of my favorite coffee shops



A think my coping mechanism du jour is therapy baking.


If you, like me, are in need of a bit of sugary comfort, I've got you covered. Inspired by some of the baked goods at my favorite coffee shop, these muffins tick all of the boxes. They are light enough not to weigh you down, sweet but not too sweet, and complex due to the use of whole wheat flour. Plus, it's a welcome break from all things pumpkin in squash. Well, at least for today. Ok. Be well friends and please, please, be safe out there.


Onto the recipe :)


Carrot Chocolate Chip Muffins (Makes 6 muffins)~

Ingredients:

Dry-

-1 cup all-purpose flour

-1 cup whole wheat flour

-1 tsp baking soda

-1 tsp baking powder

-1 tsp cinnamon

-1/2 tsp ginger

-1/2 tsp nutmeg

-1/2 tsp salt

-1/2 cup walnuts

-1/2 cup chocolate chips

Wet-

-1 cup shredded carrots

-3 eggs

-1/4 cup maple syrup

-1.4 cup almond milk

-1/2 cup neutral oil

-1/2 cup cane sugar

Method:

Preheat the oven to 350°F and grease or line a muffin tin. In a medium bowl, mix all of the dry ingredients (except for the walnuts and chocolate) together with a whisk or fork. In a separate bowl, add the eggs, sugar, and maple syrup and whisk until smooth and a bit frothy. Add the neutral oil, almond milk and carrots and again whisk to disperse. Fold the dry ingredients into the wet ingredients, and once smooth fold in the walnuts and chocolate until evenly dispersed. Spoon even amounts of batter into the muffin tin and optionally sprinkle the tops with extra cane sugar. Place in oven and bake for 25-30 minutes or until a tooth pick inserted into the center comes out clean. Remove and let cool for 5 minutes, then enjoy as desired.

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